Peach Dump Cake Recipe (3 Ingredients Only)

It takes just three ingredients and under an hour to bake this deliciously moist peach dump cake recipe. Every bite is overflowing with tender and juicy peach slices.

This easy peach dump cake recipe is for my fellow peach fans. This dump cake is similar in taste and texture to a peach cobbler, but it’s even easier to make (if you can believe it).

All you need to make this recipe is a can of sliced peaches, a box of yellow cake mix, and some butter. As the name suggests, you dump these ingredients one after the other into a baking dish and let your oven work its magic. In 40 to 45 minutes, your buttery sweet and tender dump cake will be golden, delicious, and ready to eat. Because you don’t drain the can of peaches, this dump cake is so juicy and delicious. Just like a slice of cobbler, you should always serve your dump cake with a scoop of vanilla ice cream too.

Thanks to the peaches, this is the perfect easy homemade dessert recipe to enjoy year-round. Speaking of, here are some more excellent and easy desserts: easy apple crumble, easy and delicious apple crisp, quick and easy chocolate mousse, and easy candied sweet potatoes. 

Recipe Ingredients

• 29-ounce can of sliced peaches in heavy syrup, undrained
• 1 box of yellow cake mix (15.25-ounce size)
• 3/4 cup of unsalted butter, sliced into 24 cuts

Preheat oven to 350 degrees.

Spread peaches, with liquid, into a 9×13 baking dish.

Sprinkle the yellow cake mix evenly over the peaches.

Place butter evenly over the dry cake mix.

Bake for 40 – 45 minutes, until golden and bubbly. Let it cool for at least 10 minutes before serving.

Serve your peach cobbler dump cake warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage

• Store dump cake leftovers in an airtight container in the fridge for up to 4 days. Simply reheat in the microwave.
• You can also freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge and either reheat in the microwave or in a 350-degree oven.

Recipe Notes

• If you’re a cinnamon fan, you could also sprinkle the cake with ground cinnamon or cinnamon sugar either before or after baking. If you sprinkle before baking, it will caramelize and give your cake a crunchier topping. YUM!
• Another option is to add 3/4 cup of sliced almonds, chopped pecans, brown sugar, or walnuts with the cake mix.
• You can use unsalted or salted butter for this recipe.
• You’ll know your cake is finished baking when the center no longer jiggles.
• If you’d prefer a dump cake that’s more peach crisp than cobbler, mix 1/2 cup of old-fashioned or quick oats with the cake mix before baking.
• To save time, you could also melt the butter and pour the melted butter over the cake mix, rather than slicing the butter.

Recipe FAQs

Can I make this dump cake recipe with other canned fruit?

Absolutely. Instead of peaches, you can opt for cherries, apples (check out my amazing caramel apple dump cake), blueberries, blackberries, strawberries, or even fruit cocktail.

Can I make my peach dump cake recipe in the crockpot?

Yes, you can make this dump cake in the crockpot. Just layer it as you would in a baking dish, with the peaches on the bottom. Cook on high for 2 hours or low for 4 hours.

Can I use fresh or frozen peaches instead?

While you can use frozen or fresh peach slices, the syrup in the canned peaches is what makes the dump cake nice and moist, so I personally recommend using canned sliced peaches only.

Here are some more peach-perfect recipes:

Lela’s Fried Peach Pies

Baked Peach Oatmeal

Lela’s Fried Peach Pie Bars

Peach Lemonade (2 Ingredients & Sugar-Free)

Spiced Peach Butter

Peaches and Cream Pie